These fun, dippable cakes feature not only the protein-packed super grain quinoa, but also nutritious chickpeas and flavorful curry powder. This recipe comes to us from our friend Chef Hollie of JoyFoodly.

Serves 4

Cooking Tip of the Week: Fresh peas are usually only available in the spring, but frozen peas are a fine substitute. Just let them come to room temperature before blending them in this recipe. [Read more…]

Pressed tofu is marinated with Dijon mustard, strawberries and honey, then breaded with flakey Panko breadcrumbs and cashews before being baked crisp in the oven. Strawberries are reduced with honey and balsamic vinegar to balance the sweet and savory in this playful dinner. This recipe comes to us from Kelly of The Pink Apron. [Read more…]

This week, New York City Mayor Bill de Blasio announced that 15 public schools will offer Meatless Monday as part of a pilot program, with the potential to expand throughout the school system. Every Monday, students in the pilot will enjoy breakfast and lunch menus featuring meatless meals. De Blasio also added a personal commitment to start the practice at Gracie Mansion, his official residence “…we are now going to be instituting Meatless Mondays as well…We’re starting a new habit and I’m looking forward to it.” [Read more…]

Thinking about firing up the grill any time soon? Try this simple, snackable recipe featuring some of summer’s most sensational (and grill-able!) produce. It’s perfect for feeding a crowd and easily doubles or triples. This recipe comes to Meatless Monday from Dixya of Food, Pleasure and Health.[Read more…]

Please enjoy these delicious Chickpea Tacos from www.TheCheeseTrap.org. Serve with leafy greens, in a bowl, or stuffed in taco shells. Serve this mildly spicy (or not!) taco filling in taco shells with Avocado Cream, lettuce, and other fresh veggies like chopped tomatoes, jicama, or cucumber. Or serve the filling simply over rice with the toppings, or tuck all into a whole-grain tortilla. [Read more…]

This Saturday, April 22, is Earth Day, an annual event to honor our planet we call home. For those who want to make a positive difference on the environment this week, and every week of the year, there’s an easy delicious way: join the Meatless Monday movement. Meatless Monday is a grassroots movement organized and promoted by advocates around the world who inspire individuals, schools, restaurants and even entire governments to get involved. Currently, there are home-grown initiatives in more than 40 countries, pledging to “one day a week, cut out meat” for their health and the health of the planet.

Earth Day turns 47 years old this year and now more than ever we need to join our efforts to achieve the United Nations’ 2015 Climate Change Conference (COP21) goal: to limit the increase in emissions by 2050 to less than two percent. But even with successful changes from energy and transportation sectors, this goal cannot be met—unless everyone also decreases meat consumption. Nearly 15% of global Greenhouse Gas (GHG) emissions are due to production of meat, dairy, and eggs. In many countries, meat consumption is an indicator of wealth; consequently, as incomes rise, the intake of meat and dairy is also rising across the globe.

That’s why there’s no better time to join the Meatless Monday movement. These global climate changes – from Greenland’s melting ice sheet to rising sea levels threatening the islands of Kiribati, India – continue to be in the headlines. And a major contributor to many of these ecological harms is meat consumption, which is projected to double by 2050, as more developing countries adopt a Western meat-centric diet and the overall world population rises.

This Earth Day, countless schools, restaurants and civic communities around the world are doing their part to turn back the clock on global warming and its innumerable ills. By joining the Meatless Monday movement, you’re signaling your willingness to fight for health: the health of both you and the planet.

We were looking for a blend of health conscious culinary experiences alongside fine dining and found the precise place. Just two years old, the luxuriant Elements Restaurant is nestled within the Bucuti & Tara resort on Aruba’s Eagle Beach. Hosting adults only, my wife Misa and I enjoyed a full-on vegan collection of exquisite, warm and chilled selections. There was nothing more enchanting during our Aruban vacation than natural and organic dining by the sea.

“The dining experience is an extension of our commitment to a sense of total wellness, providing guests with a beautiful atmosphere and wholesome dinner options, which include organic/natural, vegetarian/vegan, gluten-free and world cuisine,” stated Owner and Managing Director Ewald Biemans.

To begin the romantic evening Elements’ viscous Broccoli & Carrot soup along with a refreshing Caesar Salad with avocados tickled our pallets. For the entrees, Misa ordered the Quinoa Pineapple dish consisting of quinoa sautéed with a medley of vegetables creatively stuffed in the shell of a whole pineapple, and then flamed in front of us with Caribbean rum. I went with the Wheat Spaghetti featuring squash pasta, tomatillos, leeks and Quorn which was enhanced with garlic, Dijon mustard and Riesling wine. Dessert consisted of the Panna Cotta, a chilly assortment of almond milk, coconut milk and cacao simmered together and topped with chopped nuts.

Misa and I were seated outside on a patio atop the pristine, white sandy beach where the Caribbean waters were calm, palm trees whistled gently from the soft breezes and the temperament was as romantic as a sunset wedding. You may also pay a bit more to dine in a private palapa directly on the sand. Other items guests may fancy include the Garden Fresh Salad, Mediterranean Mezze Chili Hummus (chickpea puree with chili pepper), Couscous Zucchini medallions dusted with fresh herbs, carefully blended Potato Leek Soup, Carrot Ginger Soup, Polenta Galettes served over a bed of lentils and much more.